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Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity
A. Beltrán, M. Ramos, N. Grané, M.L. Martín, M.C. GarrigósVolume:
126
Année:
2011
Langue:
english
Pages:
7
DOI:
10.1016/j.foodchem.2010.11.058
Fichier:
PDF, 787 KB
english, 2011